Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with generously with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the milk over the top of the potatoes and gently press to make sure the potatoes are covered with liquid.

Bake for 1 hour and 20 minutes, or until the gratin is bubbling and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.

KIDS! KIDS! KIDS!

Busy days around Crystal Brook Farm! 65 kids born so far, mostly in the past week. Moms and the babies are doing great, despite being barn bound for many weeks. The heavy snow limited their outdoor activities... until we plowed their yard! The kids bounce here and there with endless energy. Sure to put a smile on a cold winter day!!

What fun at the Boston Beer and Cheese Fest on Sat. Feb. 28 !! Many attendees voted us the Best Cheese Booth!! Especially loving the Australian Ginger Cheese! This paired amazingly with a ginger cider by Citizen Cider (VT). Cheers!!

We have started cheese making, though our ON FARM store is still closed. Stay posted for an opening date in mid- March.

The many retail outlets and restaurants using our goat cheese will start having a supply of our SPRING CHEESE! shortly. Ask your local purveyor if you don't see your Crystal Brook Farm Goat Cheese in their cheese case.

Self guided tours are free and open during daylight hours, Wed. - Sun. Guided tours are available by appointment only. See Dooryard/Tours section.